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Course Description Course Name : Poultry Nutrition in Hot Climates Course Code : ZO-561 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. HASAN RÜŞTÜ KUTLU Prof.Dr. HASAN RÜŞTÜ KUTLU Learning Outcomes of the Course : Learns about nutritional feeding peculariaties of poultry. Learns about thermoregulation in poultry. Learns about negative influence of heat stress in poultry. Learns about alleviation of the effects of heat stress in poultry by dietary methods. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To teach the basic principles and measures in poultry nutrition in hot climates. Course Contents : Nutritional peculiarities of poultry, thermoregulation, negative influence of heat stress, alleviation of heat stress by dietary methods Language of Instruction : Turkish Work Place : classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Nutrition and its significance in Poultry Production reading, web surfing lecturing, presentation, discussion 2 Environment and its siginificance in Poultry production reading, web surfing lecturing, presentation, discussion 3 thermoregulation in poultry reading, web surfing lecturing, presentation, discussion 4 negative influnces of heat stress-1 reading, web surfing lecturing, presentation, discussion 5 negative influnces of heat stress-2 reading, web surfing lecturing, presentation, discussion 6 negative influnces of heat stress-3 reading, web surfing lecturing, presentation, discussion 7 alleviation of the negative effcts of heat stress-general reading, web surfing lecturing, presentation, discussion 8 alleviation of the negative effcts of heat stress-nutrition reading, web surfing lecturing, presentation, discussion 9 alleviation of the negative effcts of heat stress-dietary energy and quiz reading, web surfing lecturing, presentation, discussion 10 alleviation of the negative effcts of heat stress-dietary protein-amino acids reading, web surfing lecturing, presentation, discussion 11 alleviation of the negative effcts of heat stress-dietary vitamins reading, web surfing lecturing, presentation, discussion 12 alleviation of the negative effcts of heat stress-dietary minerals-elektrolits reading, web surfing lecturing, presentation, discussion 13 alleviation of the negative effcts of heat stress-water reading, web surfing lecturing, presentation, discussion 14 alleviation of the negative effcts of heat stress-dietary manupulation and practical tuning reading, web surfing lecturing, presentation, discussion 15 general review reading, web surfing lecturing, presentation, discussion 16/17 final exam no no   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Kanatlı Hayvan Besleme, Hayvan Fizyolojisi Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 3 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 At the end of this programme, the students improve and deepen their knowledge in the field of Animal Science by building on the knowledge and competence acquired at the undergraduate level and can employ interdisciplinary interaction in their field of study. 5 2 The students interpret and generate new information and theories in specific fields related to Animal Science using the theoretical and practical knowledge at masters level. Also, they can reveal the cause-effect relationship regarding the problems in their field of study and employ scientific research methods to generate possible solutions. 5 3 The students independently identify potential problems and carry out research studies aiming at solutions in the field of Animal Science. Also, they investigate and develop strategic approaches for potential problems that may arise related to the particular studies. 5 4 The students access and compile information about the latest developments and fundamental sources in the particular field and reach a new synthesis by evaluating and interpreting the existing research. They can make use of this acquired knowledge to practice the profession effectively and follow the improving implementations in the field. 5 5 The students use information in the field of Animal Science, through compiling, interpreting and synthesising it, in order to make social contributions. They make evaluations by creating a plan and framework and taking specific total quality criteria into consideration. They use the skills and knowledge acquired in the field of Animal Science in joint projects with other disciplines. 5 6 The students discuss and pass on the acquired knowledge based on their work in the field by making written and oral presentations. They have speaking and writing competence in at least one foreign language at a level that enables them to keep up with the requirements of the age. They express their ideas clearly using the tools of information and communication technologies. 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 5 15 75 Assesment Related Works     Homeworks, Projects, Others 3 9 27     Mid-term Exams (Written, Oral, etc.) 1 1 1     Final Exam 1 1 1 Total Workload: 146 Total Workload / 25 (h): 5.84 ECTS Credit: 6